Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, swiss meringue buttercream. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Swiss meringue buttercream joins other varieties- French and Italian- as a stable, not overly sweet frosting. The process for each is a little different, but the Swiss method is arguably the easiest. Swiss meringue buttercream can be finicky.
Swiss meringue buttercream is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Swiss meringue buttercream is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have swiss meringue buttercream using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Swiss meringue buttercream:
- Get 3/4 cup pasteurized egg whites (carton)
- Prepare 6 cups powdered sugar
- Get 3 cups butter, room temp, cut up
- Make ready 2 Tbsp Vanilla
- Get 1/2 tsp salt
While I frost most of my cakes with American buttercream, sometimes I like to mix things up! Swiss meringue buttercream is a silky smooth style of buttercream. It is made from a Swiss meringue which creates a stable buttercream that does not crust over. This Chocolate Swiss Meringue Buttercream has a silky, melt-in-your mouth texture, a balanced not-too-sweet flavor, and it pipes beautifully on cakes.
Instructions to make Swiss meringue buttercream:
- Cut up butter, let sit at room temp for a while (I usually cut in the morning and mix around dinner time!)
- Combine egg whites, powdered sugar, salt, in your mixer, mix about 5 minutes. Add white food coloring!
- Begin adding your pieces of butter (1-2tbs at a time) if it begins to look curdled, you are doing it right! Just keep mixing!!
- Once all butter is fully incorporated (about 15 minutes)
- Add the 2 tbsp vanilla extract.
- Continue to beat 10 more minutes.
Storing and Freezing Swiss Meringue Buttercream. If storing in the fridge, make sure it's placed in a sealed air. This is made by whipping a mixture of egg whites and sugar that has been gently heated in a double boiler until the sugar dissolves and the eggs are cooked. This light and silky buttercream is none too sweet and beautifully stable at room temperature. Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of.
So that’s going to wrap this up for this exceptional food swiss meringue buttercream recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
